Rukmini Iyer’s quick harissa-spiked orzo with chickpeas and pine nuts

Rukmini Iyer offers a quick store-cupboard dinner: harissa-spiked orzo tossed with chickpeas and toasted pine nuts, brightened with cherry tomatoes and finished with a spoonful of Greek yoghurt.

The recipe lists a 10-minute prep and 15-minute cook time and uses pantry staples including orzo, pine nuts, cherry tomatoes, a tin of chickpeas, jarred rose harissa (she says she likes Belazu), lemon juice, and Greek yoghurt, with chopped flat-leaf parsley optional.

Her method: toast pine nuts for three to four minutes, cook the orzo for about 10 minutes, then gently cook grated garlic for 30 seconds, soften halved cherry tomatoes for five minutes, add chickpeas and harissa for a further three to four minutes, drain the pasta reserving a mugful of cooking water, combine everything with lemon juice and a splash of the reserved water to help the sauce emulsify, and serve topped with yoghurt and parsley.

Iyer notes an old Nigel Slater recipe inspired the use of yoghurt to balance the harissa. She also recommends checking her review for the best chickpea brands. The dish is described as excellent for a work-from-home lunch.

Key Topics

Culture, Rukmini Iyer, Orzo, Harissa, Chickpeas, Pine Nuts